Shallot-Mushroom Quiche

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YIELD

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YIELD: 4 servings
TOTAL TIME: 1 hour and 30 minutes
ACTIVE TIME: 30 minutes
DIFFICULTY: Medium

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INGREDIENT WEIGHT VOLUME
Flour, all-purpose For dusting
Pie dough, single crust
Butter 14 g 1 tbsp
Shallots, sliced 200 g 2 cups
Portobello mushrooms, sliced 340 g / 12 oz 6 cups
Salt To taste
Black pepper, freshly ground To taste
Eggs 270 g 6 large eggs
Cream 165 g 175 mL / ¾ cup
Gruyere cheese, grated 115 g 1 cup
Salt To taste
Black pepper, freshly ground To taste

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Preheat oven to 190°C / 375°F

On a floured work surface, using a rolling pin, roll out pie dough to a 30 cm / 12” round.

Place pie dough in a 23 cm / 9” pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. 

Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

In a large skillet, melt butter over medium-high. Add shallots and mushrooms and season with salt and black pepper. Cook until light golden, about 8 to 10 minutes. 

In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, Gruyere cheese, salt and black pepper. Whisk and pour into pie crust. 

Bake until the center of quiche is set, about 40 to 45 minutes. Serve warm or at room temperature.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Use your favorite mushroom in this quiche. For added flavor, use a couple of varieties; shiitakes work well 
  • Alternatively, you can make your own pie crust 
  • You can substitute Gouda or Provolone cheese for Gruyere 
  • Garnish with chives or parsley if you wish 

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